Evandro Ficagna
Federal Institute of Rio Grande do Sul
10 Papers
13 Citations
Evandro Ficagna is an academic researcher from Federal Institute of Rio Grande do Sul. The author has contributed to research in topics: Wine & Fermentation. The author has an hindex of 2, co-authored 8 publications.
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Papers
Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design
TL;DR: In this paper, the combined effect of fining with pea protein isolate (PPI), bentonite, and polyvinylpyrrolidone (PVPP) on a red wine, using the experimental design of mixtures.
Effect of mixture of fining agents on the fermentation kinetics of base wine for sparkling wine production: Use of methodology for modeling
TL;DR: In this article, the combined effect of three enological fining agents (activated charcoal, bentonite, and polyvinylpolypyrrolidone) on the fermentation kinetics of two Merlot grape musts used for making base wine for sparkling wine production, utilizing a simplex centroid design.
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The efficacy of 8-hydroxyquinoline derivatives in controlling the fungus Ilyonectria liriodendri, the causative agent of black foot disease in grapevines
L M de Souza,L M de Souza,M A de Chaves,Angélica Rocha Joaquim,Mariana Pies Gionbelli,Angelo Gava,J Fiorentin,Evandro Ficagna,Marcus André Kurtz Almança,Mário Lettieri Teixeira,Saulo Fernandes de Andrade,Alexandre Meneghello Fuentefria +11 more
TL;DR: In this article, the authors evaluated the in vitro and in vivo efficiency of derivatives of 8-Hydroxyquinoline (8HQ) in controlling the fungus Ilyonectria liriodendri.
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The effect of cation exchange resin treatment of grape must on the chemical and sensory characteristics of base wines for sparkling wine
Bruno Cisilotto,Bruno Cisilotto,Simone Bertazzo Rossato,Evandro Ficagna,Luísa Carolina Wetzstein,Angelo Gava,Gisele Mion Gugel,Ana Paula Longaray Delamare,Sergio Echeverrigaray +8 more
TL;DR: In this paper, the impact of ion exchange resins on the physicochemical and organoleptic characteristics of base white wines for sparkling wine production was evaluated, and the results showed that, on the scenarios tested, treatments with cationic resins before fermentation resulted in wine with higher oxidative stability, with significative variation on the concentration of several volatile compounds.